Made my first recipe! The massaman curry because I had all the ingredients. Totally used storebought spice blends and i can't eat onions so i had to leave out the onions and the shallots. i left out the tomatoes too because I didn't have any. but despite all that it was great and super quick! yum!

Awesome! Massaman is my favorite Thai curry and it's next on my list. I'm going to make it with some cubed silken tofu since that's just how my place back home made it. I think the book mentions fried tofu as an option, but I can't imagine it any other way than with the creamy, melty silken tofu.

I'm sort of bummed that I have leftovers from the chana and pumpkin coconut curry because that means I have to wait to cook more from this book ;)

Curries freeze really well. Just throw them in the freezer for a day when you are too tired, busy, sick, or lazy to cook. You'll be so happy to have that instant meal later when you need it, and right now you can keep cooking away!

Curries freeze really well. Just throw them in the freezer for a day when you are too tired, busy, sick, or lazy to cook. You'll be so happy to have that instant meal later when you need it, and right now you can keep cooking away!

Good idea! I think the chana will freeze really well, but the butternut squash wouldn't hold up. I'll probably have a bit of leftovers and pop the rest of the chana in the freezer. Then onto more eating! I just want to eat the naan all day.

I had some people over on Saturday, and I fed them rice, beans and tamales. So I grabbed the new book and decided to make the Mexican Chopped Salad to go with it

It was really good. Really unique. The dressing was amazing! I did add a lot more lime juice though. The roasted pepitas (then ground and added) really made the salad.

Unfortunatly my partner didn't like it. He liked the dressing, but he does not like Jicama (news to me) tomatoes, onions or cilantro, which was pretty much the whole salad. Oh well, more leftovers for me.

Making the Masala Potato Soup later this week too (needed a cheap and easy dinner for Wendsday night) Wish I could find fresh curry leaves.

I loved the bisteeya and would totally serve it to omnis as a centrepiece kind of dish. But it took me a couple of attempts to make it, because my filo wasn't playing nice the first time and I had to start over with a new pack. So I would make sure to have lots on hand in case of emergency!

I made the masala potato soup last night. It came out strangely...bitter.

Not sure why. I did use yellow split peas (listed as one option). I have a love/hate relationship with those things. Half the time they don't cook all the way for me. When they do: love. When they dont: hate. The soup was not creamy enough because those damn things wouldnt mush up properly. Used an immersion blender though, that helped.

I did notice that the third step of cooking was weird, at least to me. So when I make a curry/dahl/pulse the steps usually go Heat oil, add seeds till they pop, then add onion/ginger/chillis etc, then add spices, then add water and protein (lentils, beans etc). For THIS recipe, the protein (yellow split peas) were added in with the onions/ginger/chillies to fry up. They stuck horribly to the bottom of the pan. I think this is what might have made the soup a bit bitter/burnt tasting.

Luckily, we added some sirracha to the soup, and the sweet/hot balanced out the bitter ok. But I was pretty dissapointed. The dish had the flavor profiles I love, nothing was new or strange to me. Maybe I will try next time to go with my cooking spidey-sense and add the lentils/peas when I add the water? I dunno. Meh.

I made the masala potato soup last night. It came out strangely...bitter.

Not sure why. I did use yellow split peas (listed as one option). I have a love/hate relationship with those things. Half the time they don't cook all the way for me. When they do: love. When they dont: hate. The soup was not creamy enough because those damn things wouldnt mush up properly. Used an immersion blender though, that helped.

I did notice that the third step of cooking was weird, at least to me. So when I make a curry/dahl/pulse the steps usually go Heat oil, add seeds till they pop, then add onion/ginger/chillis etc, then add spices, then add water and protein (lentils, beans etc). For THIS recipe, the protein (yellow split peas) were added in with the onions/ginger/chillies to fry up. They stuck horribly to the bottom of the pan. I think this is what might have made the soup a bit bitter/burnt tasting.

Luckily, we added some sirracha to the soup, and the sweet/hot balanced out the bitter ok. But I was pretty dissapointed. The dish had the flavor profiles I love, nothing was new or strange to me. Maybe I will try next time to go with my cooking spidey-sense and add the lentils/peas when I add the water? I dunno. Meh.

Did you use a new curry powder or garam masala? Those can be bitter sometimes.

I made the chickpea parmesan white bean soup last night. I loved the farro. It should be in all soups. I thought it was very tasty. The chickpea parmesan didn't quite work out. It never was able to break up so we just added a dollop to the soup and stirred it in. So good!

I made the masala potato soup last night. It came out strangely...bitter.

Not sure why. I did use yellow split peas (listed as one option). I have a love/hate relationship with those things. Half the time they don't cook all the way for me. When they do: love. When they dont: hate. The soup was not creamy enough because those damn things wouldnt mush up properly. Used an immersion blender though, that helped.

I did notice that the third step of cooking was weird, at least to me. So when I make a curry/dahl/pulse the steps usually go Heat oil, add seeds till they pop, then add onion/ginger/chillis etc, then add spices, then add water and protein (lentils, beans etc). For THIS recipe, the protein (yellow split peas) were added in with the onions/ginger/chillies to fry up. They stuck horribly to the bottom of the pan. I think this is what might have made the soup a bit bitter/burnt tasting.

Luckily, we added some sirracha to the soup, and the sweet/hot balanced out the bitter ok. But I was pretty dissapointed. The dish had the flavor profiles I love, nothing was new or strange to me. Maybe I will try next time to go with my cooking spidey-sense and add the lentils/peas when I add the water? I dunno. Meh.

Did you use a new curry powder or garam masala? Those can be bitter sometimes.

Well the curry powder was new, but I smelled it and it seemed ok. Bought it from the same place I always do. Maybe that is it! I'll double check it when I get home

I made a few recipes out of here tonight - the shakshouka with green tahini, the curried black eyed peas, the naan, and the sticky rice with coconut and mango. Everything was delicious - my family loved every dish, which rarely happens.

The shakshouka is gonna be even more amazing made this summer with CSA veggies.

Made the banh mi sandwich with the 5-spice pickled daikon and carrots. R thought it was the best sandwich ever. I found the tofu a bit too spicy for me, so I'd decrease the pepper next time. I also couldn't completely cover the veggies with the vinegar solution so I added water... thus not as sour as I was hoping but when stuffed into a sandwich, it was great. :)

I always have those pickles in my fridge. I've just kept the vinegar solution in a jar and whenever I have a bit of daikon and carrot lying around I pop some in the samevinegar. Is that gross? It tastes great.

I'm curious to hear from anyone who has made shakshouka from another recipe as well as this from this cookbook. I think of shakshouka as a type of scrambled eggs dish (at least, that's what my parents always called shakshouka) so I was taken aback that there was no tofu (to sub for eggs) in Terry's version. Now I'm wondering if the version I had at home is atypical, or if Terry's is?

It may seem like a silly question, but shakshouka was a childhood favorite of mine, and from glancing at Terry's recipe, it bears almost no resemblance to the comfort food I ate before becoming vegan.

My take on shashuska is the same as you - egg simmered in a tomato broth. In my pre-vegan days, I tried Smitten Kitchen's recipe but found a bit too spicy for me. I've made the recipe in VEW and did not find it at all the same.. I wondered whether the tahini was supposed to replace the egg??

I really want this book, but I live a fairly time- and money-limited lifestyle at the moment. Would there be enough recipes for me to make somewhat quickly in my tiny kitchen?

This is such a huge book, I have only started to look through it. But, there do seem to be a good number of recipes that are relatively quick, or could be made faster with shortcuts. For example, the eggplant parmigiana has a note that canned pasta sauce could be used, with additional spices mixed in. That would only leave roasting the eggplant, making the bechamel sauce in the food processor, and assembling and baking the dish. It still wouldn't be super fast, but it wouldn't require a ton of active work, and a full recipe would make lots of leftovers (I did freeze leftovers, but haven't tried reheating them yet). It would be a good choice for a Sunday dinner, with leftovers for lunches or dinners Monday and Tuesday.

There is a special icon to indicate recipes that are 45 minutes or less. The section of sandwiches and salads should be great for quick meals. I also have my eye on the many baked tofu variations - those should be great with a stir fry or steamed veggies.

Bechamel can be made in food processor? Is it some food processor that heats / cooks? It takes me so long to make it because I have to heat the soya milk first, then make roux, then add boiling soya milk slowly while whisking (and be careful not to scald my hands).

Bechamel can be made in food processor? Is it some food processor that heats / cooks? It takes me so long to make it because I have to heat the soya milk first, then make roux, then add boiling soya milk slowly while whisking (and be careful not to scald my hands).

The recipe in the book is a cashew and silken tofu sauce, no roux. I used it for the eggplant parm, where it is spread over the top of the casserole befor baking. It was very good.